An indispensable dish on the table sauce beef, how can it be made softer?

If you want to make the sauce beef softer, soak the beef for three hours before cooking, then clean it with cold water, and then prepare the sauce, put the sauce and beef together in the pot and simmer over high heat for two hours, in the process of stewing, you need to turn over the beef every once in a while, confirm that the beef is cooked and do not take it out immediately, turn off the heat and continue to put it in the pot until the soup is about to cool, the beef at this time is the most flavorful, and the most soft and rotten.

Sauce beef is a dish that everyone likes very much, sauce beef should be made of beef brisket or tendon beef, put rock sugar into the hot pan, fry the sugar color, put in the marinade bag, and then put in the sauce beef, stew for about two hours, until the beef is soft and rotten, and it can be eaten out of the pot.

Don't be afraid when making sauced beef, waste natural gas, and stew for a long time to make the sauced beef soft and rotten.

1. Soak the beef tendon in cold water one night in advance and bleed the water. First under cold water, boil for three minutes, change the water to heat, add seasonings, beef tendons.

2. Add cooking wine, dark soy sauce, light soy sauce, rock sugar, etc. (The dark soy sauce is for coloring, and it is okay to see the color of the soup turn dark red, and the rock sugar is to neutralize the bitterness of soy sauce seasonings, so don't put too much). After boiling, reduce the heat and simmer for an hour.

3. The freshly cooked beef is still relatively crispy, so you can have a bowl of beef noodles. If the cooked beef is too heavy, you can soak it in the marinade, otherwise it can be cut when it cools.

Beef with homemade sauce:

Ingredients: one pound of beef (preferably beef tendon), a little dried chili, star anise, cinnamon, ginger, green onion, dark soy sauce, cooking wine, and an appropriate amount of sugar.

Method: 1. Wash the beef, drain it, and cut the beef into several large pieces.

2. Wash the pot, add water, dark soy sauce, sugar, dried chili, star anise, cinnamon, cooking wine, ginger, green onion (cut into green onions), beef, boil the meat and all the condiments over high heat, turn to low heat for 60 minutes after boiling, (during which the beef tendon should be tumbled, otherwise it is easy to paste the pot, and the beef can be cooked with chopsticks) Take out the beef and cut it into thin slices after cooling.

Note: 1. If you are not good at eating spicy food, you can not put chili peppers.

2. In cool weather, the sauced beef can be soaked in the sauce for 3-4 hours to make the beef more flavorful.

Beef in sauce on weekends:

1. Ingredients: Choose fresh and tender beef, (2 grams of sand kernels, cardamom, cloves, cinnamon, large ingredients, cumin and tied into small pockets with gauze) green onions, ginger, a little garlic and chili peppers for later use.

2. Cleaning: First put the selected beef into clean water, soak it for 4 6 hours, soak out and wash the blood in the beef, then scrub it with a board brush for 1 time, and then use cool water for 4 times.

3. Sugar color: put a little bottom oil in the wok, the oil is hot, put the sugar into the pot and fry, grasp the heat, add boiling water to make the sugar color when you see the mushroom foam, and the amount of sugar is put according to the amount of beef, such as 2 catties about 1 tael.

4. Cooking: Put bones or bamboo boards at the bottom of the pot, put the tender meat in the middle, put the old meat on all sides, mix it with boiling water, add all the ingredients in the pocket, add more dark soy sauce, and cook the green onions, ginger and garlic over a strong fire for half an hour and then press the pot. The method of pressing the cooker is to press the beef with a bamboo board or other such as a plate, etc., and press it with a weighted object on the bamboo board.

5. Remove from the pot: After pressing the pot, change the heat to low and just boil the soup, and cook for 3 hours over low heat. When out of the pot, it is necessary to make a light shovel and put it flat, and the meat should be placed in the bamboo drawer after it is out of the pot, so as not to break the sauce beef, and it can be cut after it is cool.

It takes about 4 hours to make a pot of beef in sauce, and kilograms of cooked meat can be produced for every 5 kg of raw beef.

Key points: After the meat is cooked, leave the soup, and use it many times to form the old soup and cook the meat with a strong flavor.

Summary. Hello, dear kiss, cut the tendon well, cut it into large pieces, then put it in water and soak it for 1-2 hours. There is no need to blanch, but the soaking step can not be less, the soaked beef tendon, the blood will be much less, the soaked beef tendon, after taking it out, rinse it with water several times, and then control the moisture and put it in a basin.

Next, you need to add seasoning to the beef and marinate it, which is indispensable, and the marinated beef will be more flavorful and have no fishy smell. Cut the green onion and ginger, put it in the beef, add an appropriate amount of salt, rock sugar, light soy sauce, dark soy sauce, cooking wine, soybean paste, sweet noodle sauce, fully grasp and knead the beef tendon, cover the surface with plastic wrap, and put it in a cool place at home for pickling, which needs to be marinated for 1 night.

How to make the sauce beef not soft enough, what are the ways to make the sauce beef soft and delicious?

Hello, dear kiss, cut the tendon well, cut it into large pieces, then put it in water and soak it for 1-2 hours. There is no need to blanch, but the soaking step can not be less, the soaked beef tendon, the blood will be much less, Wang Zhen soaked the beef tendon, after taking it out, rinse it with water several times, and then control the moisture and put it in a basin. Next, you need to add seasonings to the beef, pickling, pickling this step is indispensable, after marinating beef, will add more flavor, fishy smell is all gone.

Cut the green onion and ginger, put the jujube in the beef, add an appropriate amount of salt, rock sugar, light soy sauce, dark soy sauce, cooking wine, soybean paste, sweet noodle sauce, fully grasp and knead the beef tendon, cover the surface with plastic wrap, and put it in a cool place at home for pickling, which needs to be marinated for 1 night.

Dear, hello, on the second day of Chi Heng, he took out the beef yard and poured it into the pot together with the seasonings inside. Then put the dried chili, cinnamon, star anise, bay leaves, cumin in, these spices are best wrapped in a piece of gauze, and it is more convenient to fish when the time comes. Then pour water into the pot, add a little light soy sauce and dark soy sauce to color, and then you can cover the pot and simmer.

Bring the heat to a boil, continue to simmer slowly for 1 hour, and then plug it with chopsticks when it is time, feel that it is cooked through, and turn off the heat.

For convenience, simply learned to sauce beef, buy and eat dozens of pounds, make your own sauce, can save a little, sauce beef seems simple, in fact, the practice is very particular, including ingredients, sauce and marinating time, which can not be ignored, a plate of high-quality sauce beef, must be rich in sauce, soft and fragrant, will not be easily cut apart, the master taught me a trick, do the right thing with half the effort.

First, cut the beef into large pieces with a length of about 10 cm, use an awl to make a few more holes in the meat (conducive to removing blood and flavor), soak it in water for more than four hours, change the water three to four times during the period, and repeatedly knead and clean the beef in order to remove the blood until the water becomes clear, remove and drain, and set aside.

Star anise, bay leaves, cinnamon, a few peppercorns, a little cumin, green onion and ginger, a little soybean paste, a little rock sugar, light soy sauce, a little dark soy sauce, marinate over low heat for 50 minutes, and reduce the juice on high heat. Star anise, bay leaves, angelica, kaempfera, hawthorn, soy sauce, sugar, soybean paste, cover and press for 40 minutes, turn off the heat and soak for two hours, take out and cool and put in the refrigerator for a night, take out the slices and put them on a plate.

100 grams of sweet noodle sauce, 20 grams of rock sugar, a green onion, a piece of ginger, 10 grams of dried chili, two star anise, 3 grams of cumin, 2 grams of cinnamon, 2 grams of bay leaves, 2 grams of angelica, 2 grams of dried hawthorn, appropriate amount of salt, 30 grams of light soy sauce, 30 grams of dark soy sauce, and a yellow gardenia. The two most important things are also to make the sauce beef softer, tofu and soybean paste, and the whole effect will look better. The flavor is layered, and the sauce flavor is more intense.

And it can make the sauce beef more soft and glutinous. If the braised beef is not marinated until crispy, it doesn't matter, re-boil with the previous marinade, and then put the beef that has not been marinated back in, bring to a boil, then turn off the heat, cover the lid, simmer for one hour, and after one hour, take it out and eat.

After the water boils, boil for half an hour on high heat, do not cover the lid at this time, turn to low heat and cook for an hour and a half, then cover the pot lid (the pot is open for a total of two hours), turn off the heat and continue to soak in the pot for an hour, and then remove it and cool it naturally to slice and eat.

The main thing is to marinate the beef in advance, marinate it with more sauce, marinate it for a longer time, simmer it slowly when stewing, stew it for a longer time, and quickly cool it after taking it out and keep it in plastic wrap.

1. Ingredients: 800 grams of beef, light soy sauce, rice wine, oyster sauce, 1 tablespoon of spicy bean sauce, 3 bay leaves, 1 cinnamon, 2 star anise, 2 grass fruits, 30 grams of brown sugar, 1 piece of ginger, 1 head of garlic.

2. First of all, prepare all the raw materials, wash the ginger, peel and slice, peel and set aside the garlic; Then add an appropriate amount of water to the pot, cut the beef into pieces, put it in a pot under cold water, add ginger slices and rice wine, boil over medium heat, skim off the foam, remove the beef pieces, rinse with water and set aside;

3. Put the prepared beef pieces into the pressure cooker, add bay leaves, grass fruits, cinnamon, star anise, ginger, garlic, brown sugar, pour in rice wine, light soy sauce, oyster sauce, and add 1 tablespoon of tempeh spicy sauce; Mix well with a spatula so that the beef pieces are evenly coated with the sauce; Cover the pressure cooker, turn on high heat, turn to low heat after steaming, and simmer for about 25 minutes;

4. After the pressure drops completely, open the lid, there is still a lot of soup in the pot, if you want the beef to taste stronger, you can re-**, just collect the juice; Put out the boiled beef in sauce, cool it thoroughly and slice it, be sure to cool it thoroughly, otherwise the beef is easy to loosen and cannot be cut.

The preparation of beef in sauce requires a certain amount of skill. Here are some tips for making beef in sauce for your reference:

1.Choose a suitable beef: usually choose decorated meat or lean meat.

2.Pay attention when cutting into pieces: cut the beef into pieces of about 2-3 cm, and the size should be as consistent as possible, so that the cooking will be more even.

3.Soak it in water first: Put the cut beef in cold water and soak it for half an hour to remove the blood and make the meat cleaner.

4.Handle the beef before putting it in the pot: blanch the marinated beef in boiling water to remove blood foam and impurities, and blanch for too long, about 15-20 seconds to take it out.

5.Use an appropriate amount of seasoning: Pour the blanched beef into a casserole or rice cooker with onions, ginger, cooking wine and other seasonings, add enough water, and cook for about 2-3 hours until the beef is cooked through.

By using the above methods to make sauced beef, the meat can be made non-crumbly and tender and delicious.

Put the sauce beef into the seasoning, put it in the pressure cooker with less water, and the time for Wu Tuan to press the beef is not easy to be too long. In short, it is used flexibly, and the comprehensive time of rotten empty pressing is about half an hour to two hours.

1. Soak the beef bought back (choose beef tendons) in cold water for more than 2 hours and soak in blood water;

2. Add enough water, and try not to add water in Zhongtong;

3. Add tangerine peel and hawthorn slices, put the marinated beef in the original soup, and take it out overnight. The sauce that comes out of this way is not firewood or loose.

1. The beef is cooked with a variety of seasonings into sauce beef, the taste is fragrant and soft and not firewood, mellow and delicious, the taste is really good, this classic specialty, whether it is a home-cooked dish or a banquet dish is a good choice, learn the practice of sauced beef, in the future, the family will never have to go to the supermarket to buy when they want to eat, and the family will be more clean and hygienic, and the family will be more assured to eat, in fact, I believe that after reading the recipe, you will find that the practice of sauce beef is relatively simple. Moreover, the sauce beef at home is made by hand, and this method has been slightly changed on the basis of the original, which is more in line with the taste of the family, so you can try it with confidence.

First of all, the beef should be washed, and then the beef should be cut into suitable pieces, and then the pot should be boiled with water, and the beef should be put in, and then salt, chicken essence, monosodium glutamate, spices, star anise, Sichuan pepper, boil over high heat, and then take it out, and then put it in the pressure cooker and add green onions, ginger, garlic, peppercorns, ingredients, soybean paste, add an appropriate amount of stock and salt, cover the lid, and stew for about half an hour.

Before making sauced beef, you need to blanch the beef, soak it in cold water, remove the water after soaking, and then put it in an oil pan and fry it until golden on both sides, then pour it into a pressure cooker and put in the marinade, cook it for 40 minutes on high heat, then turn to low heat and simmer for two hours, so that the beef has a softer meat taste.

These skills that need to be learned are to add some condiments appropriately, put in some lemon juice, to make the beef cook for more time, you can turn up the heat a little more, you can pour in some cooking wine, you can put in some sesame oil.

When making sauced beef, be sure to marinate it for a long time with the required seasonings, and then simmer the beef in a pot under cold water for 1 2 hours, and then pour the sauce on top of the beef and stew for a while.

First of all, the ingredients must be prepared, the meat must be washed, then cut into large pieces, and soaked in water for an hour or two, so that the beef will be more soft and rotten, and then it is time to cook the beef.

First of all, prepare the ingredients, first clean the beef to remove the blood and water, then put the beef into the pot, add light soy sauce, dark soy sauce, salt, spices, ginger slices, and cook for a while before eating.